Chicken Stew with Peanut Sauce Recipe

Chicken Stew with Peanut Sauce

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

If you want your chicken brothy so you can slurp and play with it with your tongue, Chef Boy presents Chicken Stew with Peanut Sauce. Aside from the peanutty dynamism that defines this dish, there is also a plethora of other merry flavors from the olives, paprika, red peppers, celery, carrots, ground toasted rice and many more. So filling. So fulfilling..

 

• 1 whole chicken, cut into serving pieces
• 2½ tbsp vegetable oil
• 1 tbsp Spanish paprika
• 1 tbsp achuete powder
• 2 tbsp fish sauce (patis)
• 2 cups chicken stock
• ¼ cup ground toasted rice
• ¼ cup ground peanuts
• 1/3 cup pitted green olives
• 1 head garlic, minced
• 1 onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 carrot, cut into 1½ pieces
• 1 stalk celery, cut diagonally
• olive oil for drizzling
• salt and pepper

1. Season chicken with salt and pepper. In a large skillet or pot, heat oil and sear chicken on all sides; set aside.

2. In the same pan, sauté garlic and onions until fragrant. Add bell pepper, carrot, and celery; cook for 1 minute.

3. Add chicken. Sprinkle with paprika and achuete powder. Stir until chicken pieces are even in color. Season with fish sauce.

4. Add chicken stock, ground rice, and peanuts.

5. Let simmer until chicken is tender and sauce is thick.

6. Transfer to a platter. Garnish with olives and drizzle with olive oil before serving.